Simple Carrot Salad It is Good Salad for Healthy Life by Latha Channel (క్యారెట్ సలాడ్)
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Almost half were grown in China. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines.
Carrots can be eaten in a variety of ways. Only 3 percent of the β-carotene in raw carrots is released during digestion: this can be improved to 39% by pulping, cooking and adding cooking oil.[28] Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well-known dish is carrots julienne.[29] Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.[30]
The greens are edible as a leaf vegetable, but are only occasionally eaten by humans;[31] some sources suggest that the greens contain toxic alkaloids.[32][33] When used for this purpose, they are harvested young in high-density plantings, before significant root development, and typically used stir-fried, or in salads.[31] Some people are allergic to carrots. In a 2010 study on the prevalence of food allergies in Europe, 3.6 percent of young adults showed some degree of sensitivity to carrots.[34] Because the major carrot allergen, the protein Dauc c 1.0104, is cross-reactive with homologues in birch pollen (Bet v 1) and mugwort pollen (Art v 1), most carrot allergy sufferers are also allergic to pollen from these plants.[35]
In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or dal dishes. A popular variation in north India is the Gajar Ka Halwa carrot dessert, which has carrots grated and cooked in milk until the whole mixture is solid, after which nuts and butter are added.[36] Carrot salads are usually made with grated carrots with a seasoning of mustard seeds and green chillies popped in hot oil. Carrots can also be cut in thin strips and added to rice, can form part of a dish of mixed roast vegetables or can be blended with tamarind to make chutney.[37]
Since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.[38] Carrots are puréed and used as baby food, dehydrated to make chips, flakes, and powder, and thinly sliced and deep-fried, like potato chips.[26]A salad is a dish consisting of small pieces of food, which may be mixed with a sauce or salad dressing.[1][2] Salads can incorporate a variety of foods including vegetables, fruits, cheese, cooked meat, eggs and grains. Garden salads use a base of leafy greens; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and somen salad.
The sauce used to a flavor a salad is commonly called a salad dressing; well-known types include ranch, Thousand Island, and vinaigrette.
Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it.
Salads may be served at any point during a meal, such as:
Appetizer salads, light salads to stimulate the appetite as the first course of the meal.
Side salads, to accompany the main course as a side dish.
Main course salads, usually containing a portion of heartier fare, such as chicken breast or slices of beef.
Dessert salads, sweet versions often containing fruit, gelatin and/or whipped cream.
The green salad or garden salad is most often composed of leafy vegetables such as lettuce varieties, spinach, or rocket (arugula). Due to their low caloric density, green salads are considered a common diet food. The salad leaves may be cut or torn into bite-sized fragments and tossed together (called a tossed salad), or may be placed in a predetermined arrangement (a composed salad). They are often adorned with garnishes such as nuts or croutons.
Vegetables other than greens may be used in a salad. Common raw vegetables used in a salad include cucumbers, peppers, tomatoes, onions, spring onions, red onions, carrots, celery, and radishes. Other ingredients, such as mushrooms, avocado, olives, hard boiled egg, artichoke hearts, heart of palm, roasted red bell peppers, green beans, croutons, cheeses, meat (e.g. bacon, chicken), or seafood (e.g. tuna, shrimp), are sometimes added to salads.
Fruit salads are made of fruit, and include the fruit cocktail that can be made fresh or from canned fruit.[8]
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Please watch: "Quick & Easy Masala Bhindi Recipe for School Children lunch box | School lunch ideas for kids"
https://www.youtube.com/watch?v=MwOz1RfVVK8
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